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Meat-Up in Memphis 2021

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New guy from the "other" Wyoming

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  • Chris_n_Wyoming
    commented on 's reply
    thanks for your help today buddy. I was referring to you as MY MENTOR

  • Chris_n_Wyoming
    commented on 's reply
    I ordered the ThermoPro TP20. Was on sale at Amazon which made it about half the price of the maverick. It had great reviews. Will try it next weekend when I attempt to do ribs!

  • JGo37
    replied
    You'll definitely need to know your kettle temp as well as being able to monitor the temps of your food. There's a 'cool zone' about an inch around big meats as liquids evaporate while cooking, do make sure your surface temp probe is outside that zone so you have an accurate idea of cook temp.

    I think pork roasts and thick pork rib cuts are more forgiving than beef, so don't forget about other meats.

    That's a nice looking grate and interesting diffuser. Keep in mind the dome temp is all but useless. You can hack an SnS before you get one like this:

    Click image for larger version

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    I do this Chuckie cook a lot, slice thin and pack away for luchmeat, a value-add to scrambled eggs, and adding to burritos. You can also see where I put the two probes from this pic. HAVE FUN! And let us know how your cooks come along.

    Leave a comment:


  • Spinaker
    replied
    Welcome to the Pitmaster Club!

    Since you’re new, and if you haven't already done so, please check out our homework assignment post for new members, it contains a few how-tos and please-dos. This will help you learn your way around so you can get the best experience from our forum.

    Also, it's very important that you:

    Give us an email address you actually use. You can check the email we have on file for you by clicking your name in the upper-right, then User Settings, then the Account tab. It’s tied to your Pitmaster Club account as well as our payment processor, Stripe. Don’t worry though, you can change it by simply visiting https://pitmaster.amazingribs.com/pi...il-request.php

    Add the domain AmazingRibs.com to your email safe list. We NEVER spam! This is important so you can receive special deals we occasionally work out for our members, receive notices about your account, such as if you’re up for renewal or are ever drawn as our monthly Gold Medal Giveaway winner, which is open to all paying USA members or those with a USA delivery address (we’d hate to have to pick another person because you don’t answer us)!

    We look forward to hearing from you! Thank you for your support, we really appreciate it!
    -Spinaker

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  • LA Pork Butt
    replied
    Welcome to the Pit from Dallas, Texas, USA!

    Leave a comment:


  • NapMaster
    replied
    Welcome from South Louisiana!

    Leave a comment:


  • ScottyC13
    replied
    Welcome from Massachusetts!

    Leave a comment:


  • willxfmr
    replied
    Welcome from Wisconsin. Glad you could join us!

    Leave a comment:


  • Loren
    replied
    Welcome from Oregon! I second learning with pulled pork, it's forgiving, cheap, and still tastes great even when you mess up

    Leave a comment:


  • FireMan
    commented on 's reply
    Interesting, we have on in WI also, they’re everywhere.

  • Murdy
    replied
    Welcome from Illinois, we have a Wyoming here too.

    Leave a comment:


  • mountainsmoker
    replied
    Welcome from the mountains of NC. That is a fine grill you have. Very similar to a Weber 22. First buy a ThermPro Mk4 instant read watch there site and sign up for there email you can get one for 40-50% off. Then buy a two probe Maverick ET 72. Lots of people are going to the Fireboard but unless you are cell phone literate no need for it. The Smoke is a nice unit but why pay an extra $30-40 for it my Maverick has lasted 6 years.

    Leave a comment:


  • FireMan
    replied
    Ditto on everything! Just make sure yer meat is red! Chicken, sorta white/pinkish, pork, pinkish/grey/red combined. Moose, a very dark red, venison pretty dark also. Turkey? Depends. Peanut butter, you want brown, yessir. Eat good and have fun!

    Leave a comment:


  • Texas Larry
    replied
    Welcome from south Texas. Ditto on all the two probe thermometer advice here. And...maybe you should get your wife to join so we can learn from her too!

    Leave a comment:


  • jgreen
    replied
    Welcome from Winnipeg. I have a Napoleon grill too and it is a great unit, very similar to a standard Weber 22 inch kettle. If you decide to get the slow and sear, which I highly recommend, the standard size for the 22 inch kettle will fit your Napoleon. As others have said, definitely get the thermometers.

    Leave a comment:

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Meat-Up in Memphis 2021

2 seats left! Secure yours now, first-come, first-served. We will put all others on the waitlist.
Click here for details. (https://amazingribs.com/memphis)
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Meat-Up in Memphis

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If you have a Weber Kettle, you need the Slow 'N' Sear

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The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

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The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Undisputed Champion!

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The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

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Delta by Nuke,
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Genesis II E-335
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Weber Genesis Grill
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masterbuilt gas smoker
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Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

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